Fun With Food Friday: Brownies With A Twist, Part 2

Way back in February you might recall that I grossed a lot of you out when I made brownies using black beans as a fat substitute in brownies. Hey, I thought they were good! Anyway, yesterday I was in the mood for brownies again, so I figured I’d play around a little more and try it again using prunes (or dried plums, to use the new, rebranded this-is-not-your-grandma’s-laxative name).

I wanted something a little denser and fudgier than regular brownies, so I made a flourless version and therefore this isn’t a true apples-to-apples comparison of the black bean and prune versions. But this latest recipe turned out yuuuummmmy! I can maybe taste the prune just a little bit, but I love prunes so, for me at least, that doesn’t present a problem.

Here’s what I did:

Soak 12 prunes overnight in a bowl of water. When you’re ready to make the brownies, puree the prunes with as much of the leftover water as you need to make a smooth mixture. (You can also cheat and buy pureed prune baby food.)

Combine all the ingredients well and then pour the batter into a greased 8” round cake pan.

Bake for 30 minutes at 325º, or until an inserted toothpick comes out clean.

Since there’s no butter or oil in the recipe, these brownies definitely have much less fat than would the regular recipe. And the prunes, like the beans, do add a nice bit of fiber. However, they are still not a health food, so I strongly encourage you to enjoy your prune brownies responsibly!

About Becky

I am a personal trainer, lifestyle and weight management consultant, and group fitness instructor living in New York City. My focus is on helping women get into shape, lose weight, and generally live a healthy and happy life.